2 ounces dark rum
1/2 ounce curaçao
1/2 ounce apricot brandy
1 1/2 tablespoons lime juice
3 or 4 ice cubes
Pineapple spear
Combine all ingredients, except the pineapple, in a cocktail shaker
and shake vigorously. Strain into a cocktail glass and garnish with
the pineapple. Serves 1.
Mai Tai 2:
2 jiggers (3 ounces) light rum
1 jigger (1 1/2 ounces) dark rum
1 pony (1 ounce) Grand Marnier
1 pony (1 ounce) amaretto
2 ponies (2 ounces) pineapple juice
1 pony (1 ounce) fresh lemon juice
Garnish: pineapple spears and lemon slices
In a cocktail shaker half-filled with ice cubes, combine rums, Grand
Marnier, amaretto, pineapple juice and the lemon juice. Shake the
drink for 30 seconds, and strain it into 2 long-stemmed glasses
filled with ice cubes. Garnish the drinks with pineapple spears and
lemon slices. Serves 2
Mai Tai Cocktail:
1 1/2 oz. Dark Rum
1/2 oz. Orange Curacao
1/2 oz. Creme de Noyaux
1/2 oz, Lime juice
1/2 oz. Grenadine (if desired)
Shake with ice, Serve in Hurricane glass or Add extra juice and blend
with crushed ice for a frozen variation, Garnish with an orange slice
and cherry. Serves 2.
Mai-Tai
1/2 tsp. powdered sugar
2 oz. light rum
1 oz. triple sec
1 tbsp. Orgeat or almond flavored syrup
1 tbsp. grenadine
1 tbsp. lime juice
Shake with ice and strain into large old-fashioned glass about 1/3 full with crushed ice. Decorate wuith a maraschino cherry speared to a wedge of fresh pineapple. For a hair-raiser, top with a dash of 151-proof rum; for a true Polynesian effect, float an orchid on each drink. Serve with straws
Invented by Trader Vic in 1944 to serve to some friends from Tahiti. Mixing Jamaican Rum, lime juice,orange curaco syrup, some french orgeat, and rock candy syrup to make this tasty drink. After drinking his Tahitian friends exclaimed "Mai Tai" meaning out of this world.
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